P L H McSweeney – författare
Visar alla böcker från författaren P L H McSweeney. Handla med fri frakt och snabb leverans.
5 produkter
Cheese Problems Solved
Inbunden, 2007
2368 kr
Lägg i varukorg
Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium …
Cheese Problems Solved
E-bok, 2007
2608 kr
Lägg i varukorg
Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium …
Dairy Chemistry and Biochemistry
Av P. F. Fox, T. Uniacke-Lowe m. fl.
Inbunden, 2015
1089 kr
Lägg i varukorg
This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented …
Dairy Chemistry and Biochemistry
Av J. A. O'Mahony, P. L. H. McSweeney m. fl.
E-bok, 2015
877 kr
Lägg i varukorg
This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented …
Dairy Chemistry and Biochemistry
Av P. F. Fox, T. Uniacke-Lowe m. fl.
Häftad, 2016
710 kr
Lägg i varukorg
This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented …
